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So Much Food. So Little Time.

Spicy Scrambled Eggs

In spite of owning Plenty, a wonderful Yotam Ottolenghi cookbook, I just had to purchase Plenty More, published in 2014. And I’m certainly glad I did.

For the blog, I’ve made zucchini Baba Ghanoush, and I’m especially intrigued by a membrillo and Stilton quiche, made with butternut squash, so that will be next.

But one recipe I bookmarked on the first read-through is Spicy Scrambled Eggs. Nothing exceptional except, well, it is. There are spices, herbs, eggs, tomatoes, a chile pepper and did I mention spices?!!

From Ottolenghi: Many of my brunch dishes were devised BC (before children), so food-meets-the-need-to-soothe was often in mind when cooking on a Sunday morning. A few dishes have remained part of the weekend breakfast repertoire since we started turning in early on a Saturday night. This is one of them.

Add the ground spices, tomato paste, and 3/4 teaspoon salt and for and stir for 2 minutes.

Add the tomatoes and cook for a further 8 to 10 minutes, until most of the liquid has evaporated.

Add the eggs, turn down the heat to medium-low, and continuously, but very gently, scrape the base of the pan with a wooden spatula.
You want to end up with large, curd-like folds and you want the eggs to be soft and very moist.
Cook the mixture for a total of about 3 minutes.

Nice spicy looking one Mimi. We love a good scramble and this one will make our table. I must admit that when I saw the Crimsom and clove jar it reminded me of a song from my youth by Tommy James and the Shondells.

Mimi, this recipe and your review and photos prompted me to dig through my spice stash a.s.a.p. — my mortar and pestle have been neglected for far too long — plus, I love scrambled eggs when the term “curds” is associated with them. (Reminded me of Julia Child’s recipe for scrambled eggs, but with a lil’ ZIP.) No wonder folks in the South offer salsa when they serve them. Love this!

I love egg dishes (especially for dinner). This recipe looks divine — I’m loving all of the rich spices. And topped with those fresh herbs and onion, yum! These photos are beautiful, so appetizing that I want to jump right in.

I’m sure you wouldn’t need lunch after this filling breakfast. As I mentioned before, I was gifted one of Yotam’s books. I just browsed through all the recipes, but have yet to attempt to make one of them. I’m excited to bookmark some. Your scrambled eggs look wonderful, those spices, wow!

The eggs look wonderful, so flavourful. Just love the bunch of cilantro on the side. I have scrambled eggs on the menu for tonight’s dinner, perhaps I’ll give this one a try. I have Jerusalem, although I haven’t made anything from it yet.

I think I have all of his books and most of them are pretty good. Do not have the latest and I do have Sweet but haven’t been smitten with it the way I have with his others. These eggs are gorgeous. Must give them a try soon!

I have that particular cookbook, but I don’t recall the spicy eggs. I get excited when I put curry powder all over my eggs, and that’s it! LOL! This is a wonderful recipe and I’d like to dive right in. Your photos made my mouth water. :-)

Woah, what an awesome recipe! I eat a scrambled egg on toast quite often for lunch, but I typically just put a bit of Cajun seasoning (Tony’s!) and some shredded cheese. Now I’m realizing that I need to think outside the box more. These scrambled eggs have me wondering if it’s time for lunch yet?? (It’s not. It’s only 7:30am. Haha.)

Well, it’s Ottolenghi’s version actually! I never would have thought to do this, although I was raised on piperade, which is a sort of Basque scrambled eggs dish with goodies. I don’t think I’d like just oregano either.

I know the feeling–I’ve collected all the Ottolenghi books and once in a while find myself just leafing through all the pretty dishes. Glad you shared this recipe as it had not been on my radar. Looks wonderful!

I have just recently explored this chef and was planning on making the Black pepper tofu later in the week! On another topic, might I ask your opinion on Dutch ovens? Is there a way to PM via this site? Thanks.

I have an Indian Scrambled Eggs recipe on my blog, one that I love as a weekend breakfast. This has way more spices in it and I’m drooling at the thought of giving this a try instead! There’s something really good about starting your Sunday with a good dish like this! All those flavours together. Yum!